Chili Powder

In the interest of full disclosure (not full exposure, which could be painful in the kitchen), here's the blend I found for chili powder!

1 tsp paprika
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp oregano
2 tsp garlic powder

Store in an airtight container.

N.B.! You may want to be more conservative with the cayenne pepper than this...

The Perfect Taco-Spice Blend...

One day, when Kristin and I, and Laura (and a couple of other ladies) were talking about food, Kristin shared with us her crock-pot recipe for Shredded Taco Beef, using a make-it yourself seasoning mix. I was instantly entranced, and on first try, completely hooked on combining my own seasonings. I tried Kristin's recipe, and looked for something with more of a kick to it. (I am addicted to super spicy food, and am teaching my family how to consume them with me. Misery loves company, and all that! ;) I then lost Kristin's recipe one time I made tacos, and found a similar one on the internet. I then blended my favourite parts of those two together, for a blend that was OK. Nothing really stood out as THIS IS THE KEEPER! until I moved over here, and couldn't find any chili powder!! So, back to the internet, and a recipe for chili powder was found. And this very last try, combining the three recipes, and adjusting quantities for about 1 to 1.5 pounds of ground beef, may I present my very favourite blend for taco seasoning:

1/2 tsp salt. (I still prefer Kosher, but Sea Salt works well, too.)
2 tsp Paprika
2 tbsp Cumin
1 tsp Cayenne Pepper (I added a round teaspoon, and no-one started to sweat while eating.)
1 tsp Oregano
1 tbsp Coriander
2 cloves of garlic, minced (I don't know the garlic powder equivalent.)
1/2 small onion, minced (Again, I don't know what the equivalent would be of onion powder.)

(I didn't have, but wanted, about 2 or 3 teaspoons of cornstarch to add to the above mixture.)

I pan-fried my ground beef, rinsed it, then added the spices as well as the onion and garlic, cooking until the onion and garlic had softened. I then added about 1 cup of medium salsa, and about 1 cup of water. I then just simmered it all until the mixture had thickened, as I didn't have any cornstarch.

I can quit anytime...

this is my addiction. I can't help it, it's so good. Roasted Cauliflower with Tahini sauce. I scooped this one from Bonnie Stern's Friday Night Dinners, a fantastic cookbook my mom bought me for Christmas last year.

Right now, cauliflower is cheap. I can't stop myself.

Start with the sauce. A little tahini, garlic, lemon, kosher salt and some water. Mix like a madwoman

Cut your cauliflower up into florets. Toss with some olive oil and kosher salt (again with the kosher salt) Toss on to a cookie sheet - cover with parchment for easier clean up - roast for around 1/2 hour at 425-ish

Add A to B, and enjoy. Notice how much is on my plate? That's my meal, with a side dish of some chicken. Seriously, it's so good.

Sweet Honey-Glazed Pork Tenderloin

I got this from www.canadianliving.com. Quite a while back, actually. I hadn't actually made it yet, then we moved to the Tarn, and the local honey that Lloyd bought is sooo divine, that I had to try this.

1 clove garlic, minced
1/2 tsp each ground cumin, salt & pepper
2 pork tenderloins (each 12 oz/375 g)
2 tbsp liquid honey
1/2 tsp grated lemon or lime rind
1 tsp lemon or lime juice

In small bowl, combine garlic, cumin, salt & pepper. (I used pink garlic from the Market. Mmmm! And sea salt. I haven't bought kosher salt yet, which is my first choice, and I can't wait to try this with my pink Himalayan salt when I get back to my own kitchen, eventually. But I'll have to figure out how to smuggle some of this local honey home, too...) Rub mixture all over pork. Place on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside, about 25 minutes.

Meanwhile, in small bowl, stir honey, lime zest and juice. Brush over pork; grill until slightly sticky and glazed, about 2 minutes. Transfer to carving board and tent with foil. Let stand for 5 minutes before slicing.

(Serve with couscous and peas. Or rice and salad. Whichever! ;)

However, what I ended up making the first time, was something quite different. Stay tuned. ;p

Butter chicken

Ok, I did not create this recipe. I found it, on a whim. My co-blogger had posted something on facebook about wanting to find her butter chicken recipe, and I couldn't get the idea out of my head.

A quick google, and I was off and running. This was awesome, and easy, and quick. My 3 year old declared it the best chicken ever. She may be right.

30 min | 10 min prep

SERVES 4

• 1 ounce butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 large boneless chicken breasts
• 1 teaspoon ginger
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3/4 cup fresh cream
• 1 tablespoon tomato paste
• 1/2 teaspoon garam masala

1. Saute onion and garlic in butter.
2. Slice chicken breasts into bite sized pieces.
3. Combine spices and salt and toss chicken pieces until well coated.
4. Saute the chicken each side until golden brown.
5. Stir in the cream and tomato paste.
6. Cover pan and simmer for about 10 minutes until cooked through.
7. Sprinkle with garam masala.

*notes*
I doubled the recipe. I only had 3/4 cup of whipping cream, and used 1% milk for the balance of the milk, and it was perfect (and lower fat, right??) Didn't have garam masala, it was fine without it. Served with rice and steamed broccoli. Wonderful.

Sweet Potato Wedges with Ginger Dipping Sauce

Potato Wedges:

2 lbs sweet potatoes, scrubbed and unpeeled
3 tbsp olive oil
1 tsp each: Chinese five-spice, ground cumin, ground coriander
pinch cayenne pepper

Ginger Dipping Sauce:

2/3 cup sour cream
1 tsp ground ginger
1 tsp smoked paprika
1 tbsp honey
1 tbsp fresh lime juice

Directions:

1. Preheat oven to 425.

2. Cut potatoes into equal size wedges. Toss wedges with oil and spices and season with salt. Spread on a baking sheet.

3. Bake in the middle of the oven for 25 - 30 minutes or until tender and golden-coloured. Turn wedges after 15 minutes.

4. For dipping sauce, stir together sour cream, ginger, paprika, lime and honey in a small bowl. Refrigerate until ready to serve with wedges.

Smokey Orange & Dijon Tenderloin

The cost of pork tenderloin often makes this a very rare and special meal, one cooked to impress. I've impressed in-laws, colleagues, and friends with this meal. I've also impressed myself by actually eating & enjoying this, because I am NOT a fan of pork, at all. But this, is awesome!

2 pork tenderloins
2 tbsp frozen undiluted orange juice concentrate. (I've used a mango/passion fruit/orange juice blend, with excellent results.)
3 tbsp Dijon mustard
2 tbsp vegetable oil
1 tbsp paprika, preferably smoked.
1 tsp each ground ginger and garlic powder. (Now, I really like ginger and garlic, and instead of the powders, I use at least 1 tsp of fresh grated ginger, and anywhere from 1 to 3 minced cloves of garlic, depending on my mood;)

Slice each tenderloin into 5 portions. (The recipe calls for each piece to be flattened between sheets of waxed paper, so that all are the same thickness, but I'm too lazy. I just grill them the size they were cut.)

In a medium size bowl, mash frozen juice concentrate with a fork. Add the rest of the ingredients, and stir. It will be a thick mixture. Add meat, and toss to evenly coat*.

Place meat on pre-heated grill. Barbeque, covered, turning often, until pork feels firm to the touch, 10 - 18 minutes.

(Indoor sizzle: Preheat grilling machine to medium-high. Place pork on grill. Grill with lid closed, 5 - 7 minutes.)

*While the recipe doesn't call for marinating, I usually do for anywhere from half an hour, to indefinitely (I freeze it in a zip lock bag, and defrost it when I want to cook it).